4 large yellow onions or
2 (16 oz) jars Spice World Ready-to-Use Chopped Easy Onion
3 Tbsp butter
4 cloves Spice World Fresh and Peeled Garlic, minced or
4 tsp Spice World Ready-to-Use Minced Garlic
3 Tbsp flour
1/2 cup dry white wine
6 cups beef stock
1 tsp Worcestershire sauce
1 bay leaf
3 sprigs fresh thyme or
1 tsp dried thyme
Salt and freshly-cracked black pepper, to taste
1 baguette loaf
8 oz Gruyere or Swiss Cheese, grated
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Instructions
To caramelize the onions, melt the butter over medium-high heat in a large stock pot. Add onions and sauté for 30 minutes until caramelized (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning. Add garlic and sauté for 2 minutes. Stir in the flour and cook for an additional 1 minute. Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for at least 10 minutes. Discard the bay leaf and sprigs of thyme. Taste the soup and season with salt and pepper as needed.
To prepare the bread, preheat oven to 400°F. While the soup is simmering, slice the baguette into 1-inch-thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Remove and set aside.
Switch the oven to the broiler. Once the soup is ready to serve, place your oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and your desired amount of cheese (I used about 1/4 cup shredded cheese for each). Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. (Keep a close eye on them so that they do not burn.) Remove from the oven and serve immediately while the soup is hot and bubbly.
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